SWEET POTATO, SQUASH, AND BLACK BEAN ENCHILADAS

SWEET POTATO, SQUASH, AND BLACK BEAN ENCHILADAS

yields 8 ENCHILADAS

ingredients

  • 2 ¼ cup vegetable broth
  • 1/3 cup tomato paste
  • 2 ½ TBL chili powder
  • 2 tsp ground cumin
  • 1 ½ tsp dried oregano
  • 2 to 3 clove garlic
  • 2 tsp soy sauce or tamari
  • 1 TBL lime juice
  • 1 large sweet potato
  • 2 tsp olive oil
  • 0.5 yellow onion
  • 1 medium yellow squash
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp salt
  • 2 clove garlic
  • 1 ½ cup cooked black beans
  • 1 tsp maple syrup or agave syrup
  • 1 pack tortillas
  • Sliced avocado
  • fresh cilantro

instructions

0 chop onion and potato into nickel-size pieces; grate squash (about 1 cup) 1 Make the enchilada sauce: Dump everything but the lime juice into a medium saucepan and bring to a simmer. Use a whisk or something and make sure that the tomato paste isn’t just sitting in a clump. Let that simmer together for 10 to 15 minutes so that the sauce has time to thicken up a little. Add the lime juice and turn off the heat. Let that cool while you make the filling. 2 To cook the sweet potato, grab a medium saucepan, fill it with an inch or two of water, and bring to a boil over medium heat. Throw in your metal steamer basket and fill that with the chopped sweet potato. Cover and steam until tender, 10 to 15 minutes. Dump into a bowl and smash the pieces around. Some chunks are fine, so you don’t need to work too hard at making this smooth. 3 While the sweet potato steams, grab a large skillet or wok and heat the oil over medium heat. Add the onion and sauté until it begins to brown, 3 to 5 minutes. Toss in the squash and cook for another minute. Add the chili powder, cumin, salt, garlic, and black beans. Cook together for another 2 minutes and then fold in the mashed sweet potato and maple syrup and turn off the heat. Mix until all that is combined. 4 Now you’re going to make the mother enchiladas. Crank your oven to 375°F. Grab a 9 x 13-inch baking dish. 5 Cover the bottom of the baking dish with about 1.5 cup of enchilada sauce. Using a griddle, your oven, or the microwave, warm up the tortillas. Dip a tortilla around in a little of the sauce in the baking dish so that the bottom is all coated. Fill the tortilla with a couple spoonfuls of filling, then roll it up and set it seam-side down in the dish. You know how the enchiladas are supposed to look, so handle that . Keep going until you run out of space or out of filling. 6 Cover the enchiladas with the remaining sauce, cover the dish tightly with foil, and throw it in the oven for 20 minutes. Take off the foil and cook it for 5 more minutes. Let it cool for a minute or two before serving. Feel free to top those savory sons of with some sliced avocado or chopped cilantro if you give a about presentation.

modifications

You really just need 1 large cooked sweet potato. If you have a leftover roasted sweet potato or something, just scoop out the flesh and move on with the recipe. Or steam it in the microwave if that is your : Stab it with a fork, then cook on high for 5 minutes, flip, then 5 minutes more. Or one 15-ounce can